Jian Nun Chun is: REALLY GREAT.
This strong-aroma baijiu has tons of flavor. This is a great example of a baijiu that explodes on the tongue. Once you get past the initial blast, there’s maybe some nuttiness? Perhaps some warm papaya? You’ll definitely find a big barnyard aftertaste, but this layered, complicated flavor is part of its appeal. Really complicated flavors, really interesting. It’s great, it’s aggressive, it’s not for the faint of heart.
Apparently the Jian Nan Chun promotes a throughline heritage that goes back to the Tang Dynasty (in the 700-800s). More explicitly, they claim the oldest continuously-operating qu pits, at least the 1800s. The main distillery location was seriously damaged by the 2008 earthquake that struck Sichuan province, but they’ve rebuilt and are producing well. There’s a great writeup and photoset of a distillery tour from Chengdu Food Tours, which is a fun read.
At ~$40 for a 375ml bottle it’s a higher-end product, but the quality is clear. This is an aggressive, but seriously good baijiu.